Combine 1 1/2 cups flour and 1/2 cup icing sugar; cut in butter until crumbly. Press onto bottom of greased 13 x 9" pan. Bake at 350 F for 15 to 18 minutes. In saucepan, melt jam over low heat; spread on baked crust. In large bowl, combine granulated sugar, 3 tablespoons flour and baking powder. Add eggs and 1/2 cup lemon juice; mix well. Carefully pour lemon mixture over raspberry layer. Bake 20 to 25 minutes or until golden brown. Cool. For glaze, mix together 1/2 cup icing sugar, 1 tablespoon melted butter and 1 tablespoon lemon juice until smooth. Spread bars with glaze and let set. Cut into bars. Makes 30 bars. Posted to recipelu-digest by GramWag@aol.com on Feb 5, 1998
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|Serving Size: 1 Serving (1358g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 286 (8%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 4g|
|Cholesterol 775mg||238 %|
|Sodium 6817.9mg||235 %|
|Potassium 695.2mg||18 %|
|Total Carbohydrate 779.1g||229 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 770.5g|
|Protein 49.2g||70 %|
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Calories per serving: 3518
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